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As per available reports about 10 relevant journals, 15 Conferences, 30 workshops are presently dedicated exclusively to Alcoholic Fermentation and about 2,070 articles are being published on Alcoholic fermentation.
Alcoholic Fermentation is a biological process of conversion of sugars such as glucose, fructose, and sucrose into cellular energy and thereby producing ethanol and carbon dioxide as metabolic waste products. Since yeasts have the ability to perform this conversion in the absence of oxygen, alcoholic fermentation or ethanol fermentation is considered an anaerobic process. Alcoholic fermentation begins after glucose enters the cell and then the glucose is broken down into pyruvic acid. The pyruvic acid from glycolysis loses one carbon in the form of carbon dioxide to form acetaldehyde, which is reduced to ethyl alcohol by NADH. This is the fermentation that commonly occurs in yeast. Like lactic acid fermentation, alcoholic fermentation allows glycolysis to continue by ensuring that NADH is returned to its oxidized state (NAD+). Humans have long taken advantage of this process in making bread, beer, and wine. In these three products the same microorganism is used i.e. the common yeast or Saccharomyces Cerevisae.
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Scope and Importance:
Alcohol fermentation is done by yeast and some kinds of bacteria. These microorganisms convert sugars in ethyl alcohol and carbon dioxide. Alcoholic fermentation begins after glucose enters the cell. The glucose is broken down into pyruvic acid. This pyruvic acid is then converted to CO2, ethanol, and energy for the cell. Humans have long taken advantage of this process in making bread, beer, and wine. In these three product the same microorganism is used: the common yeast or Saccharomyces Cerevisae.
Alcoholic fermentation has a significant role in beverage industry for the production of wine, beer, whiskey, mead, vodka, rum, rice wine. Wine is produced by the fermentation of the natural sugars present in grapes whereas beer is produced by fermentation of grain starches that have been converted to sugar by the enzyme amylase. Sources of starch e.g. potatoes and unmalted grain can be added to the mixture, as the amylase can hydrolyse these starches as well. Whiskey and vodka are distilled beverages and gin and related beverages are formed by the addition of flavouring agents to a vodka-like feedstock during distillation.
Fermentation chemicals are used as process initiators in several applications. Fermentation chemicals help in speeding the process reactions and saves time, energy and process cost. Fermentation chemicals are widely used in industries across the globe, owing to their natural structure, low cost and better outputs. The major product class of fermentation chemicals consists of alcohols, enzymes and organic acids. Fermentation chemicals are utilized in variety of applications in a wide range of chemical processes in industries such as alcohol industry, pharmaceutical industry, food and beverages industry, chemical industry, textile industry and rubber industry among others. The revenue generated by the global fermentation chemicals market was USD 41,567.7 million in 2012 which is expected to reach USD 60,123.9 million by 2019, growing at a CAGR of 5.4% from 2013 to 2019.
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This page was last updated on 12th Sep, 2015
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